INSPECTION REPORT
Health Protection
DSOG-AP8UJ3

PREMISES NAME
Pho Newton
Tel: (778) 593-1828
Fax:
PREMISES ADDRESS
170 - 7488 King George Blvd
Surrey, BC V3S 3A6
INSPECTION DATE
July 13, 2017
TIME SPENT
1.75 hours
OPERATOR (Person in Charge)
Nguyen Kim Hang
NEXT INSPECTION DATE
2 Months
INSPECTION TYPE
Routine
ACTION TAKENFOOD SAFETY & SANITATION
ADMINISTRATIVE
Information Provided
ENFORCEMENT
Require Corrections


Comply

In Use

Food Safety Training [s. 10]

Yes


Food Safety Plan [s. 23]

Yes

No

Sanitation Plan [s. 24]

Yes

No
HAZARD RATING FOR YOUR FACILITY: Moderate (16-29) Total Score = 24

Critical Hazards: Total Number: 3
205 - Cold potentially hazardous food stored/displayed above 4 °C. [s. 14(2)]
Observation (CORRECTED DURING INSPECTION): Cooked marinated chicken was stored at 24C at room temperature. The staff stated that the chicken was being cooled and will be stored inside the walk in cooler.
Corrective Action(s): Store the cooked chicken inside the walk in cooler. Ensure to properly cool cooked food items from 60-20C within 2 hours and 20-4C within 4 hours.
Violation Score: 5

302 - Equipment/utensils/food contact surfaces not properly washed and sanitized [s. 17(2)]
Observation (CORRECTED DURING INSPECTION): The staff was using detergent only to sanitize large pots. The sanitizing step was missing.
Corrective Action(s): Rewash and sanitize the large pots. Follow the proper manual warewashing procedures: 1) Wash with detergent, 2) Rinse, 3) Sanitize at min 100 ppm chlorine solution at 24C. To make 100 ppm chlorine solution, add 1 tsp bleach to 1 L water.
Violation Score: 5

401 - Adequate handwashing stations not available for employees [s. 21(4)]
Observation (CORRECTED DURING INSPECTION): 1) Large pots around the main handwashing station that prevented easy access for washing hands.
2) Brush inside the handwashing sink.
Corrective Action(s): Remove the large pots away from the handwashing station. Do not store any equipment or utensils inside the handwashing sink. The designated handwashing sink is or washing hands only.
Violation Score: 5


Non-Critical Hazards: Total Number: 3
209 - Food not protected from contamination [s. 12(a)]
Observation: 1) Cloth towel was used to cover vegetables.
2) Rice scoops stored in bin with room temperature water.
3) Multiple food items stored uncovered inside the walk in cooler and prep cooler.
4) Cooked marinated chicken was being cooled at room temperature uncovered.
Corrective Action(s): 1) Do not use cloth towel to cover vegetables as this can contaminate food. Use food grade materials only. This is a repeat violation and will result in stricter enforcement.
2) Rice scoops must be stored in ice bath and changed regularly.
3/4) Cover all food items with proper lids or plastic wraps.
Date to be corrected: Immediately.
Violation Score: 3

306 - Food premises not maintained in a sanitary condition [s. 17(1)]
Observation: Build up of grease and dirt throughout the kitchen:
- underneath grill station
- underneath and around high temperature dishwasher
Corrective Action(s): Clean the areas noted above. Implement a regular cleaning schedule as part of your sanitation plan.
Date to be corrected: Today and ongoing.
Violation Score: 3

307 - Equipment/utensils/food contact surfaces are not of suitable design/material [s. 16; s. 19]
Observation: Cardboard was being used on shelves of wire racks. There was accumulation of grease and dirt.
Corrective Action(s): Remove the cardboard on shelves of wire racks. These can accumulate dirt and grease and may contaminate food contact surfaces.
Date to be corrected: Immediately.
Violation Score: 3


Follow Up to "Critical" Violations Noted on Previous Inspections (if applicable): No corrections entered

Comments

- General sanitation needs improvement.
- All handwashing stations stocked with cold/hot running water, soap, and paper towels.
- All coolers (walk in, prep, undercounter) < or = to 4C.
- Bean sprouts were stored in water at room temperature. The staff stated that the bean sprouts are changed every 20 mins. Time label must be used.
- All freezers (upright) < or = to -18C.
- All hot holding units > 60C.
- High temperature dishwasher reached 71C at the plate level during the rinse cycle.
- Surface sanitizers available in bucket with presoaked wiping cloth at 100 ppm chlorine solution in the main kitchen and front cashier area.
- Dry storage area is satisfactory. Dry food items stored in carts with proper lids.
- No signs of pest activity.
- FOODSAFE certified staff.

TRANS FAT REGULATION ENFORCEMENT REFERENCE
Health Protection
Report #: DSOG-AP8UJ3
COMPLIANCE REQUIREMENTS FOR FOOD PREPARED, SERVED OR OFFERED FOR SALE LOCATED ON THE PREMISES OF A BC FOOD SERVICE ESTABLISHMENT:
Compliance
Date to be corrected by
1.
Documentation for food is kept on site and provided to the EHO upon request.
Yes
2.
All soft spreadable margarine and oil meets the restriction of 2% trans fat or less of total fat content.
Yes
3.
All other food meets the restriction of 5% trans fat or less of total fat content.
Yes
Time Spent: 0.17 hour
Specific comments: All food items audited for trans fat meet the requirement from the Public Health Impediment Regulation.
Food exempt from the regulation includes:
  • Pre-packaged food with a Nutrition Facts table sold directly to the consumer without alteration
  • Food with the sole source(s) as naturally occurring trans fat (i.e. beef, sheep, lamb, bison and dairy products)
  • Employee lunches not purchased from the food service establishment